Make-A-Mix (25 page)

 

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.

 

Punch down dough. Divide into 48 balls. Place balls on a baking sheet. Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months.

 

About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans and cinnamon over each pan.

 

Cover with towels and let rise about 8 hours or overnight. Preheat oven to 350F (175C). Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

 

 

 

 

 

 

 

 

 

 

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.

 

Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12” x 24” about 1/4 inch thick. Brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon and raisins and nuts, if desired. Roll dough like a jelly roll and cut into 24 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls. Makes about 24 rolls.

 

Sweet Glaze

 

In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.

 

 

 

 

 

In a bowl, dissolve yeast in water. Blend in eggs and butter or oil. Add 5 cups WHOLE-WHEAT HOT ROLL MIX. Stir well; let rest 2 minutes. Add more HOT ROLL MIX to make a soft dough. Knead 7 to 10 minutes. Put dough in buttered bowl and turn to butter top. Cover with damp towel and let rise until doubled, about 1 hour.

 

Combine ingredients for Cinnamon Butter; set aside. Combine ingredients for Caramel Topping; spread in 15” x 10” baking sheet. Punch down dough. Let rest 10 minutes. On a floured surface, roll dough to 12” x 20” about 1 inch thick. Spread with Cinnamon Butter. Roll dough tightly. Cut into 20 slices. Place on prepared baking sheets. Cover. Let rise until doubled, 30 to 50 minutes. Preheat oven to 375F (190C). Bake 20 to 25 minutes. Cool. Invert rolls onto platter. Serve warm. Makes 20 rolls.

 

Cool rolls 5 minutes. Invert onto a platter. Serve warm.

 

 

 

To make a coffee cake, roll the balls of dough in cinnamon-sugar mixture, then in 1/2 cup chopped nuts.

 

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups of HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl.

 

Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.

 

Punch down dough. Roll dough into walnut-size balls. Combine cinnamon and sugar in a bowl. Dip balls in melted butter or margarine and roll in cinnamon-sugar mixture. Pile loosely in an ungreased tube pan. Let rise until doubled, about 30 minutes.

 

Preheat oven to 400F (205C). Bake about 10 minutes. Lower temperature to 350F ( 175C) and continue baking 30 minutes until golden. Loosen edges with a knife and turn out onto a plate. Rolls can be plucked off one at a time. Makes 1 large pan of rolls.

 

1/4
teaspoon baking soda

1/4
cup butter or margarine, melted

 

1/2
cup brown sugar, packed

1/2
cup chopped nuts

 

 

2 tablespoons hot water
In a cup, dissolve yeast and sugar in water. Set aside. Bring buttermilk to a boil; it should curdle. Add baking soda and 1/4 cup melted butter or margarine. Add eggs. When mixture is lukewarm, add dissolved yeast. Stir in 4 cups HOT ROLL MIX until the soft dough forms a ball. On a floured surface, knead 5 minutes. Add more HOT ROLL MIX if necessary to make a soft dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover and let rise until doubled, about 1 hour.

 

Grease 2 baking sheets. Combine ingredients for Cinnamon Filling. Punch down dough. Roll out to 12” x 10”. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold in half lengthwise to cover filling. Seal edges. Cut dough into 18 strips about 3/4 inch wide. Twist each strip twice and place 1 inch apart on prepared baking sheets.

 

Cover; let rise until doubled, 30 to 40 minutes. Preheat oven to 375F (190C). Bake 10 to 12 minutes. Combine ingredients for Powdered-Sugar Glaze; brush on warm rolls. Makes 18 twists.

 

Swedish Cinnamon Twists

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350F (175C). Spray an 8-inch-square pan with vegetable cooking spray. In a medium bowl, combine QUICK MIX and sugar until evenly distributed. In a small bowl, combine egg, milk or water and vanilla. Stir until just blended. Add liquid ingredients all at once to the dry ingredients. Fold mixture together until blended. Prepare Cinnamon Crumble Topping. Spread half the batter in the prepared pan. Spread half of topping over the batter. Top with remaining batter and topping. Bake 40 to 50 minutes. Makes one 8-inch cake.

 

 

 

 

Cinnamon Crumble Topping

 

In a medium bowl combine flour, crumbs, brown sugar and cinnamon. With a pastry blender, cut in butter or margarine until mixture is crumbly.

 

Fruit Crumble Topping—Prepare 1-1/2 cups sweetened, sliced fresh or frozen fruit. Spread over first half of batter and top with Cinnamon Crumble Topping as in basic recipe.

 

Apple Crumble Topping—Add 1-1/2 cups peeled, chopped apples and 1/2 cup raisins to Cinnamon Crumble Topping. Spread mixture on top before baking for a crusty topping, or on bottom of pan for a moist coffeecake.

 

Date-Nut Topping—Omitit Cinnamon Crumble Topping. In a bowl, combine 1 cup brown sugar and 1/4 cup all-purpose flour. Mix in 1/2 cup chopped nuts, 1/2 cup pitted dates and 1 teaspoon vanilla. Cut in 1/4 cup butter or margarine until mixture is crumbly.

 

Chocolate Swirl Topping—Omit Cinnamon Crumble Topping. Melt 1/3 cup semisweet chocolate chips in a small saucepan. In a bowl, combine 1/3 cup flaked coconut, 1/4 cup chopped nuts, 1/4 cup sugar and 1 tablespoon melted butter or margarine. Pour coffeecake batter into prepared pan. Spoon melted chocolate over batter. With a knife, cut through batter several times for a marbled effect. Sprinkle coconut mixture over the top, and bake as directed.